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Pair of mimosas on a table with a bunch of tulips and a cut grapefruit in the background.

Ruby Grapefruit & Rosemary Mimosas

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4
  • Category: Cocktails
  • Cuisine: American
  • Diet: Vegan


These easy Ruby Grapefruit and Rosemary Mimosas – made with fresh grapefruit juice and a homemade rosemary simple syrup – are the perfect treat for your Mother’s Day brunch.


  • 50g (1 3/4 oz) white caster sugar (granulated sugar)
  • 23 large rosemary sprigs
  • 1 large ruby grapefruit
  • chilled champagne, prosecco, cremant or cava 


  1. To make a rosemary sugar syrup, combine the sugar, water and rosemary sprigs in a small saucepan, and set over a medium high heat. Stir until the sugar has all dissolved. Remove from the heat, and allow the rosemary sprigs to infuse in the syrup while it cools.
  2. Halve and juice the grapefruit, then sieve the juice to remove any bits.
  3. To assemble each cocktail, but 1 tbsp of the sugar syrup in the bottom of each champagne glass, fill up to half with grapefruit juice before topping up with champagne. 


This recipe serves 2 for a Mother’s Day brunch, but it is easily scaled!

Keywords: mimosa, grapefruit, grapefruit mimosa, cocktail, brunch, rosemary, mothers day